Ingredients

200g fresh chow mein noodles
4 cups salt reduced-chicken stock
500g chicken breast fillet
1 carrot, peeled, cut into 3cm long thin batons or strips
4 green onions, thinly sliced
2 Tbsp reduced-salt soy sauce
2 tsp brown sugar
1 tsp sesame oil

Method

1. Place noodles into a large bowl. Cover with boiled water. Allow to stand for 3 to 4 minutes or until softened. Drain and separate noodles.

2. Heat 2 cups of stock in a saucepan. Bring to the boil. Add chicken and cook for 5 to 7 minutes or until cooked. Transfer to a board. Allow to cool. Thinly slice chicken on the diagonal.

3. Add remaining 2 cups of stock and 2 cups of water to saucepan. Bring to the boil over a medium-high heat. Add carrot, onion, soy sauce, brown sugar, sesame oil and chicken. Stir until well combined.

4. Place noodles into serving bowl. Ladle soup over noodles and serve.

Recipe Courtesy of Inghams.